INGREDIENTS
Tacos
1 lb mahi fillets
2 TBSP. canola oil
1 1/2 TBSP. fresh lime juice
2 cloves garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground paprika
1/8 tsp. cayenne pepper (optional)
Salt and pepper
6 corn or flour tortillas
1 large avocado, sliced
Sour cream, cheese, hot sauce or salsa, for serving (optional)
Slaw
1/2 small red cabbage, cored and sliced thin
1/4 cup cilantro, chopped
3/4 cup thinly sliced red onion
1 1/2 TBSP. lime juice
1 TBSP. canola oil
DIRECTIONS
To make the slaw, add cabbage, red onion and cilantro to a medium mixing bowl.
Pour lime juice and canola oil over top and season lightly with salt and pepper.
Toss to evenly coat and set aside.
In a mixing bowl, whisk together canola oil, lime juice, garlic, chili powder, cumin, paprika and cayenne.
Season with salt and pepper to taste
Place fish into a resealable bag and pour marinade over fish.
Seal bag and shake to coat fillets. Allow to marinate in mixture for 20 minutes (and no longer than 30 minutes).
Preheat a grill to medium-high heat.
Brush grill grates with oil and place fish on grill.
Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish).
Transfer to a plate and break into pieces.
Serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.
Serves 3 to 6.
